Haven't tried this yet, so cannot rate it - - but wanted to add a note, that if making large amounts of this, be sure to put the excess in the freezer as nutmeats will turn stale.
I grew sunflowers this year, but had just over a cup of seeds, so I reduced this recipe. I let mine brine for 2 1/2 days, and they are VERY lightly salted. (Maybe because I used Kosher sea salt?) They only took an hour to roast, though (they sat in the oven all day before I turned it on), and they taste great, just not as salty as I would have liked. I'll try it again next year with different salt.
I had about 5 lbs of unsalted sunflower seeds in the freezer that were for our parrots but they've now decided they don't like them anymore. So I used this recipe to salt and roast some of them! Very easy, and turned out pretty good. I only had about 1 1/2 days to let them brine, so mine are lightly salted. But still a very tasty snack. Thanks for posting this.